Preparing for chef Allegra McEvedy’s kitchen clickalong

allegraEx-Leon chef, Allegra McEvedy has been running a series of live virtual cookery sessions on the Guardian’s website. The next one is tomorrow night and I’m planning to take part if I get home in time. the idea is that you arm yourself with all the required ingredients (listed below) and then set up a laptop in the kitchen and await real-time instructions from Allegra. They’ve run several of these events – they call them ‘clickalongs’ – already; punters who’ve got involved have posted their culinary efforts onto the Guardian site.

Ingredients:

  • 2 pork escalopes, each weighing in at 150-200g, about 1.5cm thick (NB: you can also do this with chicken – get a breast, peel off the fillet at the back, put it between 2 layers of clingfilm and beat it thin with the flat of a large knife).
  • 320g sweet potato
  • Half a tin coconut milk
  • A few fennel seeds
  • A handful of peanuts, salted is fine but plain roasted better
  • Ground cumin & coriander
  • Bunch of coriander
  • 2 red chillies
  • Couple of spring onions
  • Couple of cloves of garlic
  • A cucumber
  • Couple of limes
  • A few tbsp groundnut or plain oil (ie oil with not much flavour)
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